Sunday, May 16, 2010

Pan Roast Sunday

I think this is my new favorite way to prepare chicken -- after all these years of baking, broiling, roasting and grilling I've finally discovered the pan roast.
Sauté some vegetables in butter and olive oil -- today I used leeks, squash, and thick slices of radicchio along with some last cloves of fresh garlic. Sear the chicken pieces (in more olive oil and better) until they are golden brown with salt, pepper, and spices -- today I used fresh rosemary. Lay the chicken skin side in a roasting pan on top of the vegetables and bake for 25 minutes at 450º.

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